Crispy Sweet Potato Ribbons

I’m just gonna say it right off the bat…

This is genius.

From past posts, you could probably gather that I like making noodles out of vegetables. I’ve actually even made yam noodles before, but it just dawned on me the other day to put them in the oven! Kind of like hash browns, but more fancy.

Today I tossed my ribbons with ghee and topped them with 2 fried eggs and 1/2 an avocado. Holy YUM!


The ribbons are basically a blank canvas. You can spiced them, eat them alone, top them with a sauce like Bacon Jam or meat like some Kalua Pork. As my high school Spanish teacher would say,” The possibilities are endless“. We were never really sure to what he was referring to, but it was his favorite thing to say whenever we asked him a question. He wasn’t a very good teacher. Rookie.

In this case, the possibilities for your ribbons are in fact, endless. So experiment to your heart’s delight!


Crispy Sweet Potato Ribbons

1 large sweet potato
2 pinches of salt
1 Tbsp. fat of your choice, melted (I’ve used ghee and coconut oil.)

  1. Preheat oven to 325
  2. Line a baking sheet with parchment or a silicone baking mat (aka my new favorite thing)
  3. Peel your sweet potato and discard the skin.
  4. Using your veggie peeler, continue to peel the potato making long ribbons. You can do this directly onto the baking sheet.
  5. When you’re done, drizzle salt and fat over then noodles and toss with your hands.
  6. Spread the ribbons evenly over the sheet.
  7. Bake for 20-30 mins until crispy. You can look halfway and toss them so that they brown more evenly.
  8. Top and serve or eat as a snack once cooled.

out of the oven


One Comment Add yours

  1. Mary says:

    I followed this recipe exactly and it was a ridiculous fail == the potatoes looked burned but they weren’t even close to being crispy.

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